These pumpkin banana muffins do not contain gluten, dairy or egg and are high in protein.
Happy Friday! It's been a long week, packed with to-dos, school events and now one sick kiddo at home. I know it's officially cold season, but I'm not ready for it. Fingers crossed for a quick recovery over the weekend!
This recipe was inspired by my toddler's reaction to my first set of pumpkin bread this fall. He's just not into the pumpkin flavor! I wondered whether adding some banana would help mask the pumpkin a little. It kind of worked with him! He's in that picky 2 year old phase when they like something one day and the next they label it yucky. Mamas, I know you know what I mean!
These muffins are free of dairy, gluten and egg too. Like I said in a previous post, I'm trying to go egg-free too to accommodate more people. Egg allergies are pretty common too. Here's what you need to make these muffins:
Ingredients:
- 1.5 cups Bob's Red Mill almond flour
- 1/2 cup Bob's Red Mill millet flour
- 1 scoop Naturade pea protein powder
- 1 cup banana (mashed)
- 1 cup pumpkin puree (I use Libby's)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin spice
- 2 tbsp coconut oil
- 1 cup unsweetened almond milk
- pumpkin seeds to decorate
Preheat the oven to 350F and grease the bottom of your muffin tray. Mash the bananas in one bowl. You need 2-3 bananas. I try to pick the ones with brown spots because they are sweeter. Mix the dry and wet ingredients in separate bowls. For the pumpkin puree, I always buy Libby's. I know it's safe for us. With other pumpkin purees, you run the risk of cross-contamination with gluten. I've had that happen. Combine the wet and dry ingredients together. This mix is enough for 9 muffins. Sprinkle pumpkin seeds on top of the muffins before baking. Bake the muffins at 350F for 25 minutes or until a knife comes out clean. Allow the muffins to cool on a rack. Freeze immediately or store in the fridge for a few days.
Here are the nutrition facts for these muffins. They have a decent amount of protein in them and are low in sugar and carbs. I serve them with some fruit on the side.
![](https://www.verywellfit.com/thmb/zRZac6LS6o3muF_3Oh5lKvjazgY=/1000x0/Nutrition-Label-Embed--1272078126-5bae91ac46e0fb002642fbdb.png)
These muffins are dense and tender and packed with pumpkin flavor! They are perfect for Fall. They work great for breakfast or as a snack.
I hope you enjoy these muffins. Thank you for reading!
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